Ingredients
- 6 fillets (1 1/2 pounds) boneless skinless chicken breast (cut into thirds)
- Buttermilk (as needed)
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1/2 teaspoon salt (white table salt)
- 1 tablespoon seasoned salt (I use Lawry's Seasoned Salt)
- 3/4 teaspoon ground pepper
- 2 teaspoons paprika
- Cayenne pepper, pinch (optional)
- 1/2 cup butter (cold, chopped, you can reduce it a little)
- Buttermilk
How to Make
-
Step 1: Place chicken strips in a bowl. Pour buttermilk over the strips (enough to cover) and let soak 30 minutes in the refrigerator.
-
Step 2: Meanwhile, preheat oven to 400 degrees Fahrenheit.
-
Step 3: Combine and mix thoroughly, the flour, garlic powder, white salt, seasoned salt, pepper, paprika and cayenne in a gallon-size Ziploc bag or bowl.
-
Step 4: Spray the sides of the pan only with cooking spray.
-
Step 5: Place the chopped butter in a 9- x 13-inch pan. Melt butter in preheated oven.
-
Step 6: Spread melted butter around the bottom of the pan.
-
Step 7: Shake excess buttermilk off chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated.
-
Step 8: Place each piece of chicken in the preheated pan. Bake for 20 minutes. Turn each piece of chicken over and continue baking for 20 minutes more, or until cooked through (170 degrees F).
Tips & Variations
- 1 gallon-size Ziploc bag
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.